Seafood

Resources, Nutritional Composition, and Preservation

Zdzislaw E. Sikorski (Autor)

Buch | Hardcover

256 Seiten

1990
Crc Press Inc (Verlag)
978-0-8493-5985-9 (ISBN)

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This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested in food production, marketing, and nutrition, and is also an ideal text for students of food science as well as professionals in the food trade and fish industry.

Zdzislaw E. Sikorski

Introduction. Resources and Their Availability. The Nutritive Composition of the Major Groups of Marine Food Organisms. Postharvest Biochemical and Microbial Changes. The Preparation of the Catch for Preservation and Marketing. Chilling of Fresh Fish. Freezing of Marine Foods. Drying and Dried Fish Products. Salting and Marinating of Fish. Smoking. Canning of Marine Foods. Minced Fish Technology. Sanitation in Marine Food Industry. Index.

Erscheint lt. Verlag	25.4.1990
Zusatzinfo	32 Tables, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	453 g
Einbandart	gebunden
Themenwelt	Naturwissenschaften ► Biologie
ISBN-10	0-8493-5985-6 / 0849359856
ISBN-13	978-0-8493-5985-9 / 9780849359859
Zustand	Neuware